Vegan Crunchy Baked Eggplant Bites

Directions

• To Prepare
• Slice eggplant into 3/8″ thick. Lay out eggplant, in a single layer, on paper towels. Generously sprinkle with salt and let sit for 10 minutes, beads of condensation drawn out. Pat dry with a paper towel.
• Add flax seeds and water to a bowl. Mix well and let it sit for 10 minutes, until thickened and gelatinous.
• Combine flour, salt, pepper and Italian seasoning to another bowl and set aside. Stir to combine.
• Put panko bread crumbs into another small bowl.
• Preheat oven to 375 degrees F with oven rack in the middle.
• To Cook
• Dip eggplant slice, one at a time, into flour to coat, shake off excess. Then dip in flax seed liquid. Then dip in panko bread crumbs, pressing to adhere.
• Place breaded eggplant slice onto baking sheet. Repeat until no eggplant remains.
• Spray top of breaded eggplant with olive oil spray, and sprinkle with salt.
• Bake for 45 minutes, turning eggplant half way through, until crispy and golden brown.
• Serve warm with Prego® Farmers’ Market Classic Marinara.
• Enjoy!